Pioneer Woman's Linguine with Chicken Thighs

• Olive Oil
• 8 boneless, skinless chicken thighs, chopped into 1/2 inch pieces
• Salt
• Pepper
• 1/2 to 1 medium Onion, chopped
• 2 to 3 cloves Garlic, chopped
• 1/2 cup White Wine (or Chicken Broth)
• 2 28-ounce cans crushed tomatoes
• Pinch of Sugar
• 3 to 4 tablespoons chopped Fresh Parsley
• 8 large fresh Basil leaves, chiffonadededededed
• 1 package Linguine noodles, cooked. (Can use any pasta you’d like.)
• Fresh Parmesan Cheese, grated, in abundance

1. Boil a pot of water for the pasta. Cook linguine noodles until al dente.
2. Heat olive oil in a hot skillet, then add diced chicken thighs in single layer. Don’t stir around; just let them brown on one side. Flip over with spatula, allow to brown, then remove to separate plate.
3. In same pan, over medium heat, add onions and garlic and stir to combine. Pour in wine (or broth) then scrape bottom of pan with whisk to loosen brown bits.
4. Next, pour in crushed tomatoes, add salt, pepper, and pinch of sugar, then simmer for fifteen minutes.
5. After fifteen minutes, throw in all the cooked chicken, including its juice from the plate. Allow to simmer for fifteen more minutes. Add chopped fresh herbs at the end, then pour over cooked linguine in large bowl or platter.
6. Top with lots and lots of fresh grated Parmesan cheese.
7. Eat. Faint. Then feel grateful you’ve discovered boneless, skinless chicken thighs. Vow never to be without them again.

Found On: Pioneer Woman Cooking

Bobby Flay's Parmesan Crusted Portobello Mushrooms

• 1/3 cup grated Parmesan
• 2 tablespoons chopped fresh thyme
• Salt and coarsely ground black pepper
• 4 portobello mushrooms, cleaned and stems removed
• Olive oil, for brushing

1. Heat grill to medium-low.
2. Combine Parmesan, thyme and salt and pepper in a small bowl.
3. Brush mushrooms with oil on both sides and season with salt and pepper to taste.
4. Place the mushrooms, cap side down and cook until golden, about 4 to 5 minutes.
5. Turn over and continue grilling until soft, about 5 to 6 minutes longer.
6. When the mushrooms are cooked through, carefully divide the cheese mixture over the top of the mushrooms. Close the cover of the grill and cook until the cheese has melted.

Tuna & Chick Pea Salad

• 1 can chick peas, rained and rinsed.
• 1/3 cup finely chopped onion
• 1 stalk celery, finely chopped
• 1 teaspoon dried dillweed
• 2 tablespoons finely chopped parsley
• 2 tablespoons red wine vinegar
• 1/3 cup olive or vegetable oil
• 1/8 teaspoon salt
• Pinch of black pepper
• 1 can (6 oz) tuna, drained
• 2 small tomatoes, chopped
• Lettuce leaves

1. In a large serving bowl, combine the chickpeas, onions, celery, garlic, dillweed, and parsley. Add the vinegar, oil, salt, and pepper. Toss to blend.
2. Break up tuna into chunks and ad, with the tomatoes, to the salad. Toss gently to blend.
3. Serve on a bed of lettuce leaves.

Tony's Summer Pasta

• 1 (16 ounce) package linguini pasta
• 6 roma (plum) tomatoes, chopped
• 1 pound shredded mozzarella cheese
• 1/3 cup chopped fresh basil
• 6 cloves garlic, minced
• 1/2 cup olive oil
• 1/2 teaspoon garlic salt
• ground black pepper to taste

1. Combine tomatoes, cheese, basil, garlic, olive oil, garlic salt, and black pepper in medium bowl. Set aside.
2. Meanwhile, cook pasta according to package directions.
3. Drain pasta, and transfer to a serving bowl. Toss with tomato mixture. Serve.

Found On: AllRecipes

Sweet Onion Pie

• 1 1/2 cups buttery round crackers, crumbled
• 6 tablespoons butter, softened
• 2 cups thinly sliced sweet onions
• 2 cloves garlic, minced
• 1 tablespoon minced fresh chives
• 3/4 cup whole milk
• 2 eggs
• 1/2 teaspoon salt
• 3/4 cup shredded Cheddar cheese
• 1 pinch paprika
• 1 tablespoon chopped fresh parsley

1. Preheat oven to 350 degrees.
2. In a mixing bowl, combine crackers and 4 tablespoons of butter until well blended. Press into the bottom and 1 inch up the sides of 8 inch pie plate to form a shell. Refrigerate until needed.
3. Melt remaining 2 tablespoons butter in heavy skillet over medium heat. Saute onions and garlic slowly until tender, about 12 minutes. Arrange onions in the cracker crust.
4. Beat eggs, whole milk, chives, and salt in a bowl until blended. Pour the mixture over the onions. Sprinkle with cheese and paprika.
5. Bake 35 minutes, or until a knife comes out clean.
6. Garnish with the parsley.
7. Serve hot or at room temperature.

Found On: AllRecipes

Onion Casserole

• 5 large sweet onions, cut into 1/4 inch slices and separated into rings
• 1/4 cup margarine
• 1/4 cup sour cream
• 3/4 cup grated Parmesan cheese
• 10 buttery crackers

1. Preheat the oven to 350.
2. Grease a 9x13 inch baking dish.
3. Melt the margarine in a large skillet over medium heat. Add onions; cook and stir until tender.
4. Turn off the heat, and stir in the sour cream and Parmesan cheese.
5. Transfer to the prepared baking dish, and crumble the crackers over the top.
6. Bake uncovered for 30 minutes in the preheated oven, until the top is browned and the sauce is bubbly.

Found on: AllRecipes

Kaci's Chicken Tucson

• 1 20 oz jar salsa
• 2 16 oz cans black beans
• 1 bell pepper, chopped
• 2 cups cooked, cubed chicken breast
• 6 corn tortillas
• 2 cups shredded Cheddar Cheese
• 1/2 cup sour cream

1. Preheat oven to 350.
2. 1. Spread 1/2 cup salsa in casserole dish and set aside.
3. Drain black beans and rinse well. Drain again.
4. In large bowl, combine beans, bell pepper, chicken, and remaining salsa and mix well.
5. Place 3 tortillas on salsa in bottom of dish. Top with half of the chicken mixture and sprinkle with half of the cheese. Top with 3 more tortillas, then remaining chicken mixture. Top with remaining cheese.
6. Bake at 350 for 25-35 minutes until bubbly and cheese begins to brown. Serve with sour cream.

* This is freezer friendly - if you want to freeze it, instead of step 6, wrap it & label it. To thaw & cook, thaw overnight in refrigerator. Bake at 350* for 30-40 minutes until hot and cheese begins to brown.

Found On: Kaci's Chicken Tucson